Fermented sourdough yeast obsolete 5 letters crossword puzzle. Yeast and sourdough

In any bakery production, yeast or sourdough is used. Anyone who has little understanding of what is at stake will not immediately understand the whole technology. Yeast and sourdough are used in the preparation of bakery products, but you can try to figure out how they differ from each other.

What is yeast and where is it used

For many millennia, man has been cultivating these living microorganisms, the so-called yeasts. A lot of time has passed since the very first discovery, and since then a huge number of varieties of this product have appeared:

• Food.
• Fresh.
• Pressed.
• Beer.
• Dry.
• Dairy.

All these varieties of the product are widely used in various areas of our life. All yeasts are endowed with a large number of vitamins and various useful substances. This product is used to treat many diseases, in medicine it is used with a wide spectrum of action. Here are some diseases that are cured with some types of yeast:

• Gastritis.
• Pancreatitis.
• Colitis.
• Ulcer.
• Diabetes.
• Anemia.
• Hypertension.
• Atherosclerosis.
• Intoxication.

Despite this, they are able improve brain function, slow down some aging processes and completely affect the activity of the gastrointestinal tract. They are widely used in diets.. So, for example, with the help of yeast, you can increase the weight of a person's body.

The product itself has practically no contraindications, there are some categories of people who suffer from individual intolerance. With endocrine disorders, kidney diseases, gout and dysbacteriosis, this product should be used with caution, in other cases it will benefit the entire human body.

Sourdough - scope

First you need to figure out what types of sourdough exist. If we are talking about bread production, then they use sourdough starter. It is prepared from a mixture of flour and water, with the addition of some flavor enhancers. Since ancient times, our ancestors have used this product in home technologies for any baking. If the sourdough was successful, the recipe was kept and then passed down from generation to generation.

There are also starter cultures used in the production of dairy products. Cheese starter cultures are made using special technologies, and it takes a long time. In dairy production, two types of starter cultures are used, these are liquid and dry. Liquid sourdough has a shorter shelf life than dry sourdough, which can last up to a year. Many products have a lot of positive qualities:

• Sourdough contains a huge amount of beneficial bacteria for the human body.
• This product can be used in the treatment of many allergic reactions.
• Just like yeast, it has the ability to remove toxins from the body.
• Sourdough has a high content of various vitamins, minerals and trace elements.
• It has a slight acidity.

In the bakery industry, sourdough occupies its own unique niche. It is believed that baking made with sourdough is much tastier and healthier than with yeast. That large composition of carbohydrates and microelements with which it enriches bread products affects the human body only on the positive side. Chefs around the world are still inventing different types of their starters, all in order to create the perfect and unique taste of bread.

As you know, human immunity largely depends on the work of certain organs, including the intestines. The influence of leaven on this organ is simply inimitable. It allows the whole body to work in a normal mode, cleanses the organs contained in this product, and improves digestion processes.

What is the difference between yeast and sourdough

To begin with, it is worth understanding that yeast is a kind of culture of the fungus. Sourdough, on the other hand, has in its composition some elements for raising the dough or fermenting a dairy product.

• Also, yeast has an independent fermentation ability, unlike sourdough, which needs to be supplemented with several ingredients.
• Of course, it should be noted that yeast is more active than starter cultures. When using them, you can influence the rise of the dough much faster. Sourdough also has a result, but it takes longer to achieve, although it tastes better.
• For human health, the use of products made with sourdough is more beneficial than using yeast. Such sourdough products are also digested much better.
• Nowadays, yeast can only be found in stores, while sourdough is not difficult to make at home.

If you talk about these two products, you can easily see that each of them has its own advantages. We encounter them every day in our lives, but we are already so used to them that sometimes we simply don’t notice what we eat. Proper nutrition and a healthy diet for any person is the key to health and well-being. With the help of a healthy lifestyle and eating yeast and various starter cultures, it can only positively affect the entire human body and lead to the normal functioning of all organs.

yeast for beer

First letter "z"

Second letter "a"

Third letter "k"

The last beech is the letter "a"

Answer for the clue "Yeast for beer", 8 letters:
leaven

Alternative questions in crossword puzzles for the word sourdough

Tempering, physical or moral stamina

The role of yeast

Causes fermentation

fermentation mass

Ingredients that cause fermentation

"detonator" of fermentation

Culinary designation for various fermentation promoters used to prepare raw food products for further cooking

Word definitions for sourdough in dictionaries

Explanatory dictionary of the Russian language. S.I. Ozhegov, N.Yu. Shvedova. The meaning of the word in the dictionary Explanatory dictionary of the Russian language. S.I. Ozhegov, N.Yu. Shvedova.
-and, well. see sour. A compound that causes fermentation. for dough, for kvass, for kefir. 3. trans. The same as hardening (in 2 values) (colloquial). Good, old z.u. STARTER See sour.

Explanatory dictionary of the Russian language. D.N. Ushakov The meaning of the word in the dictionary Explanatory dictionary of the Russian language. D.N. Ushakov
leaven, pl. no, w. Action on verb. ferment - ferment. The leavening of bread began in the evening. Fermenting agent, enzyme (yeast, sourdough residue, etc.). Put the starter into the dough. trans. The rudiments of character, spiritual warehouse, laid ...

Examples of the use of the word leaven in the literature.

You will grow older and you will see that it is harmful and stupid to take life's hardships too seriously, - said Nikolai Ivanovich, - this is your leaven, Bulavinskaya, - complicate everything.

Hazy, with wax particles and flakes leaven, the drunken drink smelled like a melon, from its own ripeness, bursting under the sun - both sweet and spicy.

The bloody wine of the Romans was weaker than the Russian honey put on the bread sourdough, fermented in the heat, aged in the cold of the pit.

You, on the contrary, have never made me your object, except that in the depths of your soul you pity me and protect me as a daily good deed - leaven girl scout or something like that.

It remained at the bottom of the sea when the solar system took over a new planet and lost a good third of the asteroid belt when the oceans yeasty leaven mutated, corrupted and mutated again and again.

Thermophilic yeast and its negative impact on health.

So, we repeat: saccharomyces yeast (thermophilic yeast), various races that are used in the alcohol industry, brewing and baking, do not occur in the wild in nature, that is, this is a creation of human hands, and not a creation of God. According to morphological features, they belong to the simplest marsupial fungi and microorganisms. Saccharomycetes, unfortunately, are more perfect than tissue cells, independent of temperature, pH, air content. Even with the cell membrane destroyed by saliva lysozyme, they continue to live. The production of baker's yeast is based on their reproduction in liquid nutrient media prepared from molasses (waste from sugar production). The technology is monstrous, anti-natural. Molasses is diluted with water, treated with bleach, acidified with sulfuric acid, etc. Strange methods, it must be admitted, are used to prepare a food product, moreover, given that in nature there are natural yeasts, hops, for example, malt, etc. ”

I have no desire to find fault with the text. This is such a monstrous bullshit that trying to comment on it is like the authors of the "note". But, nevertheless, I cannot remain silent.
First, thermophilic (able to withstand high temperature) yeast does not exist. In general, the very phrase “yeast-saccharomycetes (thermophilic yeast)” is complete nonsense. Saccharomycetes are a type of protozoan fungi that feed on simple sugars (-oses: fructose, glucose, and so on), which class yeast also belongs to. Everything. Biology textbook, grade 9. Thermophilic yeast does not exist, any yeast cell dies at a temperature of 60 degrees. I admit the possibility of the influence of live yeast on the development of any diseases ... But !!! The thing is that, firstly, we BAKE products from yeast dough, heating the crumb to 95 degrees, and secondly: yeast is everywhere, they appeared 100 million years earlier than any insect and they will live another billion years after how a person will kill all life on the planet. There are no dinosaurs, there are no mammoths, there will be no man soon (by the standards of the life of the planet), but there will be mushrooms. Let's accept it as a fact and calm down.

Here is the answer of the technologist-consultant of Lesaffre, personally tormented:
“Now there is a lot of talk in the media about the dangers of certain products. Unfortunately, often the authors of the plots frankly "go too far."
The yeast cell is a living organism, just like the human body. It consists of 45-58% proteins, 4-6% fats, 35-45% carbohydrates, water, as well as various minerals and vitamins. The technology for their production is very complex, but in short, first there is a laboratory phase of growing yeast in a synthetic (read laboratory) medium, then nutrition is gradually introduced, waste products are removed, and a gradual increase in biomass occurs. For 2 weeks, 100-120 tons of so-called yeast milk are grown from several cells. Then, depending on what trade forms are needed (liquid, pressed, dry active, instant, semi-dry frozen), there are specific stages of biomass processing: filtering, pressing, drying, drying and freezing.
The yeast cell has an optimum of its activity ranging from 28-40 degrees. With a further increase in temperature, its activity is inhibited and then it dies. This is due to the fact that at a temperature of 55 degrees, the process of protein denaturation begins (i.e., an irreversible change in the natural conformation of the molecule with the loss of all properties). This is similar to our body with you - a temperature of 40-42 is critical, after which there is a "folding" of blood protein.
Therefore, rest assured, thermophilic yeast does not exist.”
Spelling and punctuation preserved.

Go to the market and look at the bunch of grapes. You will see a white coating on the berries - this is wild yeast. Yeast on tomatoes. On peaches - yeast! What do we do now, you ask? Never mind! Live as you lived and not listen to idiots. Particularly touching is the fact of the denial of yeast, and planting, in minds that are not strong from the amount of information, the idea that hop-based sourdough bread is yeast-free. Bread without yeast is pita, pita bread, flatbread. Sourdough bread - yeast bread, by default, because sourdough is nothing more than sour (fermented) dough, in which a symbiosis of a certain concentration of yeast (sometimes wild, sometimes cultivated strain) and lactic acid bacteria has been established.

THERE IS YEAST IN THE STEADER! And in a sourdough dough, there can be several times more yeast, in terms of concentration by volume. The purpose of the development and use of sourdough in dough science is not in loosening the dough, not in its splendor, in the end, although this is also. The goal is to accumulate a certain acidity. Acid (acetic, lactic, etc.) is necessary in the preparation of rye bread, due to the peculiarities of the proteinase-protein complex of rye flour (see the article on flour), therefore, as a rule, rye bread or rye-wheat bread is baked on sourdough. White bread can also be baked by making sourdough dough, replacing yeast as the base of the sourdough, but not everyone likes sourdough sourness in wheat bread. For example, I don't like it, and I prefer to use instant yeast in wheat dough, which does not smell of anything at all, so as not to clog the pure wheat flavor with anything.

So, yeast.

Without delving into the scientific jungle, I will tell you that yeast is the simplest microorganisms, the kingdom of fungi, which feed on the simplest sugars in the course of their life activity (hence the name / classification - saccharomycetes), and emit, in the process of this very life activity, carbon dioxide and alcohol. Therefore, yeast fermentation is also called alcoholic fermentation. Alcohol is much more difficult than “a glass of vodka on the table”, but we will not dwell on this, because. our goal is good yeast dough and products made from it, and not looking for a grain of molecular biochemistry in the process of dough fermentation.

In the course of its life, yeast affects the rheological properties of the dough, lowering its acidity, affecting the quality of the dough, make the crust ruddy, airy bread, act as a catalyst, along with enzymes, proteins, etc. in the formation of taste and aroma of bread.

Most often used in bread baking is the genus of yeast, with the Latin name Saccharomyces, of the species cerevisae. Buy any yeast, look at what is written on the back of the pack. This strain (genus and species) is the most common, because. it is tenacious, multiplies well, eats simply and without frills, is easy to produce and the dough prepared with it meets all quality standards, and this yeast does not pose a danger to consumers.

Yeasts are classified according to type and speed of fermentation. Let's start from the end. There are fast and slow yeasts (or rather, standard, normal and slow). The fast ones have a simple task - to raise the dough in the shortest possible time and make its quality acceptable for baking the intended product. But they also have a drawback - they quickly harness, but also quickly run out of steam, hence the recipes with 1/16 tsp. yeast for 10-18 hours of dough, so that their action is “smeared” over time, in order to give enzymes time to work on the aroma and taste of future bread. All recipes for bread machines are built on fast yeast, hence the concentration. That is, fast yeast is cultivated because of the need to bake fast bread. Almost all yeast, or rather, almost all baker's yeast, is a yeast fungus Saccharomyces cerevisae.

Slow yeast works methodically and slowly, long breads and some types of muffins (for example, French brioche) are best baked with this yeast, but their production is less profitable and they are not on the shelves of Russian stores. They can only be cultivated on their own, creating a sourdough, a certain feeding technique and time, as well as fermentation temperature.

Now about the types of yeast.

In the production process, the primary type of yeast is yeast milk - a suspension of yeast in water. This is the best yeast that can be, due to its high enzymatic activity and concentration. But only large bakeries with a round-the-clock cycle of work, producing at least 3 tons of bread per day, can afford yeast milk. For less powerful industries, such yeast is too expensive, which affects the final price of the product and, as a result, the competitiveness of this production in the sales markets.

Pressed yeast is the result of the processing of yeast milk, after filtering (loss) and pressing (again loss). This is the best yeast, close in quality to yeast milk, with a more or less balanced amount of dry matter (30%), but their quality directly depends on storage conditions and terms. Those yeast that are sold in briquettes in stores and markets should be stored for no more than 14 days and at a temperature of 1 to 4 degrees !!! Do you have any confidence that they are kept that way? I personally do not have such confidence, so I do not buy them. If my house was adjacent to a distillery, I would only bake on them! But my house is near anything but a distillery, so I don't buy that kind of yeast. I don’t feel sorry for flour, butter, eggs, sugar, in case of failure - I feel sorry for my time! This is my life, and time is running out with every breath, is it worth the risk?

Dry (active) yeast.
We must always remember that our everyday bread came from alcohol! No one specifically bred yeast for breadmaking - it's just a by-product of alcohol production. When, at the end of the 19th century, two cunning Frenchmen Lesafra and Bonduelle (who later left this business for the canning business) decided to open a distillery to produce raw materials for gin, they simply came up with a way to dispose of waste. Now, 120 years later, everyone who bakes any pastry knows about SAF yeast. And we never drank SAF gin, right? This is what it means to correctly place accents. During the Great Depression in the United States, when the government introduced prohibition, trying to squeeze out the small alcohol business, and to consolidate all alcohol-producing assets in one moshna in order to fill the treasury as quickly as possible at the expense of the population, the question arose of increasing production capacity, and consequently - products for the production of alcohol, in including yeast, and their transportation. The Second World War added fuel to the fire, and the production of yeast / alcohol cannot be dragged to the theater of war. And then a technology was invented for gentle drying of yeast, turning them into granules - it is worth placing dry granules in a warm nutrient solution (flour + water) - they will restore their enzymatic activity and will be able to raise the dough, give carbon dioxide and alcohol, not inferior to yeast in this pressed.

Do you know how alcohol is made?
And like this: first, starch-containing raw materials are crushed and boiled until the cell structure is completely destroyed and the starch contained in them is dissolved. Then the dissolved starch is “saccharified”, that is, subjected to hydrolysis under the action of malt enzymes or microbial enzyme preparations. Then the resulting "saccharified" wort is fermented with alcoholic yeast strains. In this case, the breakdown of glucose occurs under the action of yeast enzymes. The main products of fermentation are ethyl alcohol and carbon dioxide. Mature mash also contains by-products of fermentation: aldehydes, ketones, fusel oil alcohols, glycerin, carboxylic acids, etc., which are removed at distillation plants. The output is purified (rectified) alcohol.

And in the 70s of the 20th century, “instantaneous” yeasts of the same genus Saccharomyces were created, or rather cultivated, they are instant or instant, which do not need to be rehydrated, that is, soaked in water, but can be mixed with flour, directly, because . the humidity of the flour, that is, the water in it (14.5% on average) is quite enough to bring the yeast out of suspended animation into a working state. This yeast, in terms of its characteristics, came close to pressed yeast. I bake on them. SAF-Moment, red pack.

Small notes in the margins.

Compressed/active/instant yeast ratio:
10/3.5/3, i.e. for a dough of 1 kg (a non-paired method of testing) flour, 30 / 10.5 / 9 grams of one or another yeast is needed.

In America and Canada, yeast, any yeast, is 2.5 times stronger than in other countries. This must be taken into account when dealing with American recipes.

It must always be remembered that pressed yeast contains 70% water, while active 25%, and instant 17-20% water. This must be taken into account when reading the recipe and calculating the water according to the recipe.

The water temperature for the activation of dry (granulated) active yeast is 38-40C. No less, but no more.

If the yeast, excuse me, stinks of yeast, it is spoiled. Fresh, good yeast should smell good, not stink.

Pressed and dry active yeast must be activated before being used in the dough. Not so much technologically, but in order to make sure of their viability. Pressed yeast must be ground, pour in a little water from the total amount according to the recipe, add a teaspoon of flour and a teaspoon of sugar (if it is prescribed by the recipe) and mix. Leave for 15-20 minutes. If the yeast foamed, rose with a hat - everything is in order, you can start the dough. Actually, it's the same with dry active yeast. Instant/instant/instant yeast does not need this activation.

Yeasts are aerobic, meaning they breathe oxygen. Carbon dioxide is harmful to them. It is important to know that you should not put too much yeast in the dough, more than I indicated above, because. it won't do you any good. Lots of yeast - lots of carbon dioxide - yeast death. By the way, this explains the kneading of the dough - in order to knock out excess carbon dioxide from the dough, to give the dough a fresh portion of oxygen necessary for the respiration of yeast, and also to redistribute the yeast over the dough in order to provide them with a fresh portion of food. Well, develop gluten, yes.

Leaven.

What can be said about starter cultures without delving into pseudo-scientific jungle?

To bring out the starter, you need nothing at all - flour, water and time. Sometimes malt and even salt are added to the sourdough dough (for example, sourdough according to the method of Professor Raymond Calvel).
I developed the sourdough, for the sake of experience, by simply mixing flour and water, 1 to 1, refreshing the batter once a day, taking 20% ​​of the old and adding 80% of the new. It took me almost 2 weeks, but the sourdough, which in 6 hours raises wheat dough 5 times, I brought out. Such leaven can be attributed to the type of "hell knows".

What is sourdough? Sourdough is a dough in which wild yeast and lactic acid bacteria are present in sufficient quantities, and these babies live in symbiosis, tk. lactic acid bacteria (mcb) feed on the waste products of yeast, while producing lactic acid (and about 20 more types of acids), which acts as an antiseptic against all kinds of infection, providing yeast with normal conditions for life and reproduction.

"Sourdough is any sour (pH4.0 and below) dough containing lactic acid bacteria and yeast" prof. Sarychev B.G.

Starter cultures are divided, in fact, into two types: spontaneous fermentation (oh, the dough turned sour!) - the primary type, and production, for example, GOST, or the San Francisco starter, named after the type of lactic acid bacteria prevailing in it . That is, at first spontaneous fermentation of the sourdough takes place, and only then, at a certain temperature regime of reference, a certain frequency and amount of top dressing, one or another type of industrial sourdough is grown, suitable for a particular type of bread.
Absolutely any sourdough that is bred outside the laboratory - spontaneous fermentation, even according to GOST (Sarychev's rye sourdough), at least any other.

A few points to focus on.
It is important to understand that lactic acid bacteria are found everywhere, they get into the sourdough dough from the air, but even more of them are found on our hands, therefore, when kneading the first dough for sourdough, it is extremely important not to trust dough mixers and other bread machines, but to work properly with handles, if we derive a starter of a steep consistency, for example, GOST or for kvass according to Calvel ..
In a steep dough, acid accumulates faster than in a dough of a liquid consistency, therefore, when kneading a bun, again, we work properly with pens.
Rye wholemeal flour is best suited for removing the starter of spontaneous fermentation, due to the peculiarities of its protein-proteinase complex. But even from any other flour, even wheat of the highest grade, it will be possible to derive a leaven suitable for yeast dough of normal rheological properties.

The optimum temperature for the production starter culture is 26-28C, because in this temperature range, neither yeast nor lactic acid bacteria have advantages over each other and develop in parallel to each other, but it is important to know that when breeding a spontaneous fermentation starter, the optimum temperature will be 30C, because at this T, the activity of yeast development decreases, while microbial bacteria grow "by leaps and bounds", and this is what we need at the very beginning - the accumulation of the necessary acidity, which will ensure the emergence of wild yeast in the dough and the death of putrefactive and other " bad bacteria. Therefore, when breeding a spontaneous fermentation starter, you need to store it in a place where the temperature is stable, within 25-30C.
At a temperature of 27C, yeast doubles its amount every hour. At 30-35C, their development noticeably decreases, and at 40C it stops and then they begin to die.

What to pay special attention to in the article.

The best, most tenacious, most active, wildest sourdough in terms of lifting power is obtained by two methods.

The first:
Sourdough according to the method of prof. Sarycheva - I brought it out 4 or 5 times, it always turns out, even if you do not withstand the temperature regime of 30C, it just takes more or less time, depending on the temperature. From this starter of spontaneous fermentation, a production starter according to GOST is derived, ideally suited for the starter type of bread and pastries according to old Soviet recipes, thus from youth and childhood.
I lost the pictures, only these remain

Second:
Removal of spontaneous fermentation starter with wild yeast from the surface of grapes, according to the Nancy Silverton method. 100% guarantee of success, at the same time, from this starter of spontaneous fermentation, you can also withdraw a starter according to GOST, or you can remove a starter containing San Francisco lactobacilli - it is practically indestructible, can live for years, is quietly stored for weeks and even months in the refrigerator without top dressing and it was her that I brought out in the spring of last year.
I took it out at room temperature without bothering. Everything turned out as it should. It took me a week, while I spent time on sourdough only on the seventh day.
I strongly recommend this method.

Spontaneous fermentation starter by Nancy Silverton.

To start:
300 g wheat flour (any)
500 g water
0.5 kg of grapes

Grapes do not wash! When buying, choose exactly the bunch, the berries of which are covered with white bloom - this is wild yeast.
Fold the grapes in several layers of gauze, tie into a knot and beat with a rolling pin so that the berries crack and give juice.
Mix flour with water according to the principle of making pancake dough.

Dip the grapes into the dough.

Cover with gauze. Leave for 5-6 days, stirring once a day, because. liquid will be cut off.
The very next day, the leaven will begin to ferment actively.

Day 4-5, it will rise one and a half times, and then fall off, like a fermented yeast dough. This will mean that the starter of spontaneous fermentation is ready and it is time to transfer it to the working one, for storage.
To do this, it is enough to feed it during the day in a volume of 1 to 2. That is, take a glass of flour and water for a glass of primary (mother's) sourdough, mix and hold for 6-8 hours. By the end of the fourth feeding, the sourdough dough should rise 4-5 times. I switched mine to rye wholemeal flour, and for more than a year now I have been baking rye bread on this sourdough.

For wheat bread I brought out leaven according to the method of Professor Calvel.

First stage.

300 g wheat flour of the 1st grade (as a last resort)
300 g rye wholemeal flour (peeled in extreme cases)
3 g salt
3 g white unfermented malt

Mix flour, malt and salt.

Pour in water and stir with a spoon to collect the dough into a ball.

Lay out on the table.

Knead the dough. Knead with your hands, 20-25 minutes. The dough will become homogeneous. Form a bun.

Put in a large container, cover with a lid and leave for a day at room temperature.

The dough will double in size.

Cracks may even appear on the surface.

And inside there will be decent porosity.

But there is no need to entertain yourself with illusions - this is not yeast fermentation, these are putrefactive bacteria working, there is no yeast here yet. The dough smells of old socks and Roquefort cheese at the same time.

Second phase.

300 g First Stage starter
300 g wheat flour
160-180 g water
pinch of malt
A pinch of salt

Again, knead everything thoroughly.

To make it easier, break the starter into pieces, put in a bowl. Pour in water.

Using a whisk, mix the starter with water.

Add wheat flour and knead the dough. Knead first in a bowl with your hand, holding the bowl with your other hand.

Then put the dough on the table and continue kneading.
We take a piece of dough, grabbing the farthest edge from ourselves with our fingers and pressing the base of our palms “roll” the dough away from us.
Once.

Again we capture the far edge and, lifting it, lay it on the bottom. We roll the base of the palm, pressing the middle. We get a semblance of a loaf.

We repeat the procedure.

As a result, we form a smooth bun, put it in a washed container under the lid

Ferment the sourdough for 6-8 hours.

Third stage.

300 g sourdough of the second stage
300 g wheat flour
160-180 g water

We no longer add salt and malt, knead as in the Second Stage.
Ferment the starter for 6-8 hours at room temperature, 24-26C.
By the end of fermentation, the starter will grow 4 times in volume. But she will become full-fledged after a couple of feedings. True, now there is no need to knead such volumes of dough. It is quite enough to take 30 g of sourdough, mix dough from 30 g of flour and 15-20 g of water to it and ferment for 6-8 hours at room temperature, repeat this procedure a couple of times and you can put bread dough or dough. It is important, at the same time, to know that it is possible to transfer the starter into a more liquid form only when it gains strength, after 5 days. A day later, after hatching, the starter can be fed 1-2 times a day, with a double portion of food. You can’t put it in the refrigerator yet, only after the starter gains strength and it’s best to make the starter moisture high for storage in the cold, say 200% pitch. (for 100 g of flour 200 g of water).

Here is my sourdough according to Calvel, on wholemeal flour.
Just fed.

After 6 hours at room temperature.

I bred sourdough according to Calvel (French sourdough), according to Sarychev (GOST), on grapes according to Nancy Silverton (San Francisco), and they all turned out excellent, and the feeding regimen that I, due to my own employment, chose for them, led to the fact that a month and a half after breeding, all these starter cultures acquired the same properties. Therefore, I believe that you need to choose the method of removing the spontaneous fermentation starter that is most convenient for you specifically, due to your busyness, as well as laziness and forgetfulness.

P.S. I'm sorry if you broke the ribbon on the British flag - I forgot to put the damn cat.